News


  • Abstract Submission Deadline Extended to 2 March 2017.
  • 20th February 2017

  • There is still time to prepare to present your research at the Fourth International Congress on Cocoa Coffee and Tea 2017 - abstract submission deadline has been extended to 2 March 2017 #cocotea2017
    Submit your abstract here http://bit.ly/2gsl53w


  • Recent advances in the processing of green tea biomolecules using ethyl lactate.
  • 18th February 2017
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  • Using fluorescence spectroscopy to determine origins of Brazilian coffee.
  • 18th February 2017
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  • The effects of fermentation after roasting.
  • 14th February 2017
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  • Coffee powder can add bioactive ingredients to flour.
  • 26th January 2017
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  • Caking mechanisms of cocoa powder during storage.
  • 25th January 2017 
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  • Read about nanoencapsulated green tea catechins and their sustained release, in a one step approach.
  • 18th January 2017 
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  • What are the effects on yeast inoculates on the sensory aspects of coffee?
  • 18th January 2017 
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  • Can nano-emulsions be used to enhance coffee aromas?
  • 18th January 2017 
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  • Can nanoemulsions encapsulation be used to improve nutriceutical delivery of green tea catechins?

  • 9th January 2017
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  • How brewing parameters affect the healthy profile of tea

  • 9th January 2017
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  • Does coffee bean porosity have an effect on roasting?

  • 9th January 2017
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  • If you prefer your coffee sweeter, try using a taller mug

  • Daily Mail 7th January 2017

  • A study published in Food Quality and Preference suggests that cup diameter and height influence the expected aroma, bitterness and intensity of coffee.

  • Read more here »



  • Adulterated coffee! A new and quick way to detect contaminants

3rd January 2017

Read more here »




  • Read how to use autohydrolysis to extract compounds from spent coffee grounds, using this eco-friendly technique

13th December 2016

Read more here »



New study looks at how starter cultures affect the taste of chocolate

7th December 2016

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Modulating coffee aromas through fermentation of green coffee

7th December 2016

Yeast starter cultures have been used in the fermentation of different coffee substrates to modulate the volatile and aroma profiles of coffees with the exception of green coffee beans.

Read more here »

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